Wednesday, October 8, 2014

Crispy Honey Chicken


Serves 4
Sauce
  • 2 C honey 
  • 1/2 C low sodium soy sauce
  • 1 tsp sesame seed oil
  • 1 dash of red pepper flakes 
  • 1/4 C Apple Cider Vinegar
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp onion powder
  • 4 TBS cornstarch
  • 1/4 C Water  
In a saucepan over medium heat, add all ingredients except for the cornstarch and water. Whisk and bring to a boil. 
In a separate bowl stir together the cornstarch and water. 
Once the sauce mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. Bring back to a boil and then turn down to simmer for 10 minutes. 
Remove from the heat and allow to finish thickening. The sauce will be only a little thick, as too thick will be hard to toss the chicken.

Chicken
  • 4 chicken breasts, cut into 1 inch cubes 
  • 2 C flour
  • 1 C milk 
  • oil for frying
Pour milk into a gallon ziploc bag. Add the chicken and let it marinade in the milk for about one hour. 
Pour flour into a separate gallon ziploc. Add the chicken and toss until well coated.
Heat oil in a large pot over medium-high heat.
Once the oil is hot, cook the chicken, turning occasionally until golden and cooked through. 
Drain on a paper towel and then toss in sauce and serve over rice.  
 

1 comment:

Marin said...

Gonna try it, yay! I love your recipes �� ❤